1 cup nonfat raspberry yogurt (if you have a 6 oz. container you can use plain or vanilla yogurt or nonfat milk to bring it up to 1 cup)

1 egg

1 teaspoon vanilla extract

Directions

Preheat the oven to 400 degrees. Spray a muffin tin with nonstick cooking spray or line it with paper baking cups.

For the topping, combine 1 1/2 Tbsp. oats and 1 1/2 Tbsp. brown sugar in a small bowl. Set it aside.

In a small bowl, gently toss the blueberries with 1 Tbsp. flour. Set them aside.

In a large bowl, combine the remaining flour, oats, sugar, baking powder and cinnamon. In a medium bowl, combine the butter, yogurt, egg and vanilla, and gently stir it into the flour mixture until dry ingredients are moistened, but the batter is still lumpy. Gently fold in the blueberries.

Fill the muffin cups almost full. Sprinkle the reserved topping over the muffins.

Bake the muffins for 18-20 minutes until they are golden brown. Serve them warm, or, if they are cool, slice them in half and toast them. Can be tightly wrapped and frozen for up to 3 months.

Hi Terese, I'm glad to hear you enjoyed this. The corn adds both sweetness and umami. I'm sure umeboshi would taste good, but it tastes quite different from corn and will likely make your mayo taste like ume.

What do you think of replacing the freeze dried corn powder with umeboshi paste, a prospectively healthier alternative that would give umami? I just tried the recipe again, shaking ingredients together in a jar, then placing on double broiled simmer until thickening to a custard, delighted with how it and Siracha blended as a dip for sweet potato fries as su

It was horrifying to see the way some of the live creatures were treated ... especially the Octopus ... both intelligent and exquisitely sensitive throughout their bodies ... yet they were stabbed, thrown, crushed, etc. Some Asian restaurants actually sear them and serve them alive, as they do some fish. While I admire the family values depicted in the film,